December 10, 2010

Recipe by Elisabeth Freeman.

December 10, 2010

December 10, 2010

This was originally a vegetarian recipe, but if you use meat, onions, peppers, etc., pre-cook them...

December 10, 2010

Serve over cooked egg noodles or mashed potatoes.

December 10, 2010

For 4 servings, 2 cups of thinly-sliced mushrooms may be added at the same time as the garlic....

December 10, 2010

Great way to use local farmer market or garden produce. Substitute any vegetable for a delicious...

December 10, 2010

Sauce an be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before tossing with...

December 10, 2010

The colorful peppers and comforting filling make this dish kid-friendly, while the option to make...

December 10, 2010

You could use broth instead of optional white wine. You could make it with just mushrooms, too as...

December 10, 2010

A French Roast- This is what my kosher butcher in Chicago calls it, dont know what it is called...

December 10, 2010

Comments: Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and...

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